# shrimp technique
**URL:** https://community.anovaculinary.com/t/shrimp-technique/22626
**Category:** Anova Precision® Cooker
**Created:** [September 1, 2019, 2:31pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626 "2019-09-01T14:31:59Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 1, 2019, 2:31pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/1 "2019-09-01T14:31:59Z")
I have long mixed salt and a bit of baking soda with peeled shrimp, and refrigerated for 30 minutes prior to sautéing, resulting in shrimp that are so good that they pop in your mouth when biting into them. Does this same technique apply to cooking them sous vide?
After sous vide, I am thinking that a quick char on a really hot charcoal grill would enhance the flavor. Any thoughts folks???
Many thanks…
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [September 1, 2019, 2:58pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/2 "2019-09-01T14:58:13Z")
Yes to the salt and baking soda. See recipe below.
I worry that trying to char them as well would overcook the shrimp. Grilling raw shrimp goes very quick and adding any heat to already cooked shrimp would possibly make them rubbery instead of crisp. When I do shrimp I use one technique because they are so unforgiving.
> **[Sous Vide Shrimp](https://recipes.anovaculinary.com/recipe/sous-vide-shrimp)**
>
> Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough....
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [September 7, 2019, 3:27am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/3 "2019-09-07T03:27:20Z")
WHY BOTHER?
Shrimp are so easy and quick to cook, that sous vide is unnecessary.
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### Author:  [@jmack03](https://community.anovaculinary.com/u/jmack03)
#### Post date: [September 9, 2019, 1:49pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/4 "2019-09-09T13:49:06Z")
I sous vide medium-sized shrimp at 135F for 15 minutes - tender and delicious
I also have a really good recipe for cocktail sauce, if you want it.
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 9, 2019, 3:10pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/5 "2019-09-09T15:10:44Z")
I would love to have the cocktail sauce recipe please!
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### Author:  [@Carlak](https://community.anovaculinary.com/u/Carlak)
#### Post date: [September 15, 2019, 2:03am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/6 "2019-09-15T02:03:26Z")
Yes, you can toss with baking soda and salt and then sous vide and results are wonderful. I cook jumbo shrimp 11-15, even 15-20) at 138 for 30 minutes. Great for shrimp cocktail.
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 15, 2019, 1:33pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/7 "2019-09-15T13:33:52Z")
I would love to have the cocktail sauce recipe if you would share it please.
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### Author:  [@jmack03](https://community.anovaculinary.com/u/jmack03)
#### Post date: [September 17, 2019, 10:33am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/8 "2019-09-17T10:33:29Z")
shrimp cocktail sauce
```
1 cup ketchup
2 tablespoons prepared grated horseradish (such as Gold's or Boar's Head)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
a dash of pepper, or more to taste
```
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 17, 2019, 11:03am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/9 "2019-09-17T11:03:24Z")
Thank you!! I’ll try it; we are going to Williamsburg VA for vacation, and it’ll be a perfect time to give it a try.
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [September 18, 2019, 2:09pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/10 "2019-09-18T14:09:26Z")
Try grating your own horseradish sometime. It will surprise you how good it is.
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 18, 2019, 2:23pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/11 "2019-09-18T14:23:18Z")
Good suggestion. I’ll try it!!! Thanks
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [September 19, 2019, 2:21pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/12 "2019-09-19T14:21:52Z")
It’s best to grate your own horseradish in a well ventilated area.
Or, you can always wait until you have a horrid head cold with much stuffiness. Inhale deeply and you’ll discover grating horseradish is an instant cure.
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [September 19, 2019, 2:53pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/13 "2019-09-19T14:53:01Z")
Good advice!! Ask mother-in-law to do it?🤣
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [November 17, 2019, 11:51am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/14 "2019-11-17T11:51:35Z")
Clears the sinuses, too!
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [November 17, 2019, 11:52am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/15 "2019-11-17T11:52:48Z")
I like to cook my shrimp, with the shells on. The shells contain a lot of flavor.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [November 17, 2019, 1:35pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/16 "2019-11-17T13:35:06Z")
I’m taking a poll, do you serve shrimp with the tails on or off?
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### Author:  [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)
#### Post date: [November 17, 2019, 1:55pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/17 "2019-11-17T13:55:48Z")
If I’m peeling small ones, for a stir-fry, I’ll remove the tails.
The Colossal (a contradiction in terms) Shrimp get served shell and all, maybe even with the heads.
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### Author:  [@okeithp](https://community.anovaculinary.com/u/okeithp)
#### Post date: [November 17, 2019, 1:58pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/18 "2019-11-17T13:58:41Z")
serve tail off
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### Author:  [@Mirozen](https://community.anovaculinary.com/u/Mirozen)
#### Post date: [November 19, 2019, 9:46am UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/19 "2019-11-19T09:46:32Z")
Tail on is my preference.
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### Author:  [@stevej](https://community.anovaculinary.com/u/stevej)
#### Post date: [November 19, 2019, 8:03pm UTC](https://community.anovaculinary.com/t/shrimp-technique/22626/20 "2019-11-19T20:03:43Z")
Tail on for me as well.